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5
from 1 vote
Chili Chicken Fajitas
This chili chicken fajitas recipe is easy, flavorful and spicy; I use 3 kinds of chili in this recipe, It is also made with chicken breasts, loaded with vegetables, and topped with cheese.
Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
Total Time
20
minutes
mins
Course:
Side Dish
Cuisine:
American
Servings:
4
Servings
Calories:
501
kcal
Author:
Radwa
Equipment
Skillet
Chopping board
Kitchen knife
Measuring cups
Measuring spoons
Ingredients
4
Chicken breasts
, boneless and skinless
1
tablespoon
Vegetable oil
2
Bell Peppers
, sliced
I
Onion
, sliced
1
can
Chopped tomatoes
1
Red chili pepper
, deseeded and finely chopped
1
Zucchini
, shredded
1
cup
Cheddar cheese
, shredded
Seasonings
½
teaspoon
Salt
½
teaspoon
Dried basil
½
teaspoon
black pepper
¼
teaspoon
cayenne pepper
¼
teaspoon
Chilli powder
Instructions
Cut the chicken breasts into thin strips and slice the peppers and onion into strips as well.
4 Chicken breasts
Heat the oil in a large skillet over medium-high heat, add the onion and the pepper slices and saute until tender
1 tablespoon Vegetable oil,
I Onion,
2 Bell Peppers
Add the shredded zucchini and red chili pepper, stir.
1 Zucchini,
1 Red chili pepper
Add the chicken, dried basil, chilli powder, cayenne pepper, salt and black pepper and tomato, stir
1 can Chopped tomatoes,
½ teaspoon Salt,
½ teaspoon Dried basil,
½ teaspoon black pepper,
¼ teaspoon Chilli powder,
¼ teaspoon cayenne pepper
Leave it to simmer for about 20 minutes.
Add half of the cheese and remove from the fire.
1 cup Cheddar cheese
Top with the rest of the cheese and serve hot.
Notes
You can make steak fajitas by using steak instead of chicken breast. In this case, I suggest using flank steak for the best results.
Nutrition
Serving:
1
serving
|
Calories:
501
kcal
|
Carbohydrates:
10
g
|
Protein:
63
g
|
Fat:
22
g
|
Saturated Fat:
11
g
|
Cholesterol:
196
mg
|
Sodium:
1060
mg
|
Potassium:
1332
mg
|
Fiber:
3
g
|
Sugar:
7
g
|
Vitamin A:
2685
IU
|
Vitamin C:
97
mg
|
Calcium:
400
mg
|
Iron:
3
mg